Biscotti is one of those things that is easy to make whilst impressive. Often times when I’ve made it, either for my class or for friends, it prompts a response akin to “you can MAKE biscotti?”.
The answer is YES and it’s REALLY easy. The recipe I am sharing today is by far the easiest biscotti I make, and the most consistently delicious as well! This past weekend I had part in throwing a shower for my very oldest friend (love you, Kissssti!) and these go-to biscotti were part of the menu! Enjoy.
Fun fact: The Italian word “biscotti” actually means “twice baked”. And they are, so that makes sense!
White Chocolate Cranberry Biscotti
2 1/2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 1/4 c. sugar
1/2 c. (1 stick) unsalted butter, room temperature
2 lg. eggs
1/2 tsp. almond extract
1 c. dried cranberries (about 6 ounces)
1 c. white chocolate chips
1 egg white
1. Preheat oven to 350°F. Line heavy large baking sheet with parchment paper or silpat.
2. Combine 2 1/2 c. flour, 1 tsp. baking powder and 1/2 tsp. salt in medium bowl; whisk to blend.
3. Using electric mixer, beat sugar, butter, 2 eggs and almond extract in large bowl until well blended.
4. Mix in flour mixture.
5. Mix in cranberries and white chocolate till JUST blended.
6. Divide dough in half, and using floured hands, shape each piece into 2 1/2-inch-wide, 9 1/2-inch-long, 1-inch-high log. This step is probably the hardest in the recipe, but really you just have to get a little hands on! I pick the batter up and attach the handfuls to make a long chain.
See here it’s messy. With slightly floured or cooking sprayed hands, try to smooth the dough and make sure the two logs are even in width and height. It’s okay if one log is longer than the other.
7. Whisk egg white in small bowl until foamy; brush egg white glaze on top and sides of each log.
8. Bake logs until golden brown (logs will spread), about 35 minutes. Cool about 10-15 minutes on sheet on rack. Maintain oven temperature. Transfer logs to cutting board.
9. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Now you can be the boss. If you want thin, crispier biscotti then slice them about 3/4 to 1 inch. If you want them slightly chewier and more substantial, then slice then about 1 inch and 1/4 . Below you will see the “fatter” (or “phatter” as far as I’m concerned) version.
10. Arrange slices, cut side down, on same sheet. Bake 10 minutes; turn biscotti over. Bake until just beginning to color, about 5 minutes.
11. Transfer biscotti to rack. Cool completely. Keep at room temp. in zip-lock bag or tupperware for a few days. If you made this a week or more ahead, freeze in airtight container and thaw at room temp. They freeze beautifully, though if freezing I would plan on eating them within two weeks.
FYI: The original recipe called for drizzling white chocolate on top. I didn’t always have the best luck with this and found that I liked the white chocolate better in the batter, anyway. If you wanted it on top then melt the chocolate in a double boiler or in the microwave, stirring frequently, and drizzle over finished biscotti with a fork.
*Today in class we made my fave granola! I photographed and tomorrow we are making fruit, yogurt and granola parfaits. I will post it all tomorrow!